High protein flour (hard flour) containing 14% protein, used to make bread. While the medium protein flour contain 13% protein. Typically used for various types of food (all purpose). Low-protein flour is (soft flour) contains 10.5% - 11.5% protein. This flour is usually used to make soft cakes and sweets such as cakes and biscuits.
Combine the dry yeast with sugar because they need each other.
Do not integrated yeast with salt, because salt can damage the function of yeast. So after a mixture of sugar, yeast, flour and eggs together, them add the flour with salt and butter.
When using water or milk in the first warm up in the temperature range 37C to accelerate the bread expands. If not, use cold water or milk to the yeast work slowly making bread is dense and soft.
Knead dough until the dough should be smooth and visible white dough. If not healthy, that means it will not be expanded.
After kneading the dough pulled one of the sides and moved to the (below) of further move to close each side to form a ball. Them let the dough rest in the room temperature 38C for 30 minutes.
The most suitable temperature in the range 180-220C oven.
Do not cut the bread while still hot for the bread was still moist and not dry properly again.
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